Savory Zucchini Oats

Topped with Olive Oil, Seven Minute egg, Red Pepper Flakes, Prosciutto, Parmesan Cheese & Black Pepper

I’ve definitely been devouring bowls upon bowls of Savory Oats over the last few weeks. There is something so comforting about combining all of these flavors into a warm pot of oats that soothes my soul; cheesy but it’s true (its also a cheesy recipe too!). Do not be intimidated, this dish is incredibly simple, easily changed and one of the fastest to make!

Below you will find step by step instructions on how to make my go-to Savory Zucchini Oat recipe. Feel free to get creative with it. This recipe changes on the regular depending on what I have in my pantry and fridge so I’ll be adding updates as I find other combinations I enjoy.

Ingredients:

• See ingredients for Zucchini Oats here

• 1 organic egg

• 5 cups water

• Pot

• 1/2 cup shredded parmesan

  • I prefer to use my microplane to shave fresh parmesan onto my dishes

• Pinch of red pepper flakes

• 2 tbsp Olive Oil

• 2 Thin slices of Prosciutto

  • Feel free to sub in caramelized mushrooms to make this vegetarian

• Salt and pepper to taste

How to:

• See Zucchini Oats recipe here

• See 6 Minute egg recipe here

• Once oats are cooked, begin to layer toppings:

  • Spoon in Olive Oil

  • Mix in shredded parmesan

  • Add in sliced Six Minute Egg

  • Tear Prosciutto and mix in

  • Sprinkle red pepper flakes and salt and pepper to taste

• Voila!

See how to make it a Sweet Zucchini Oat dish here. Zucchini Oats keep in the fridge for two days. As always let me know your thoughts in the comments below!